Chop finely :
I saute EACH vegetable separately. It tastes better than stir frying them all together.
Saute garlic and onion. Add ground pork, season with salt and pepper.
Add vegetable, cook well, season with salt and a dash of sugar.
Set aside. Spoon peanut butter and mix well.
Saute each vegetable adding it to the already cooked vegetables, adding peanut butter each time.
2 TBSP vegetable oil
1 cup cornstarch
1 and 1/2 cups water
1/2 tsp salt
Mix eggs, oil , salt and water with whisk, adding water slowly.
Spray pan with Pam.
Scoop 1/4 cup of mixture into hot pan, covering entire pan. Once the sides lift, wiggle the pan until it loosens up by itself.
Slide into a plate.
Note: The first one does not usually make it.
1/2 cup sugar
1 tbsp soy sauce
2 cups broth or 2 cups water and 1 beef/chicken bouillion
1 tsp. salt
2 tbsp. cornstarch in 1/4 cup water
Blend first 4 ingredients together.
Bring to a boil. Remove from fire.
Thicken with cornstarch.
Sprinkle with minced garlic and serve.